Chai Cinnamon Rolls

Soft, pillowy, and wrapped in the warm embrace of chai spices, these Chai Cinnamon Rolls are everything I want in a cozy treat. I take the classic cinnamon roll and elevate it with cardamom, ginger, cloves, and a touch of nutmeg to create a comforting, spiced twist that’s perfect for cool mornings or an indulgent afternoon pick-me-up. Finished with a chai-infused glaze, every bite feels like a warm hug.

Why You’ll Love This Recipe

I love how these Chai Cinnamon Rolls bring together the comforting texture of homemade dough and the aromatic depth of chai spices. The dough is soft and fluffy, the filling is rich and spiced, and the glaze is light but flavorful. I find this recipe especially perfect during the fall and winter seasons, but honestly, I could enjoy these rolls year-round. It’s also a wonderful way to add a little something extra to the usual cinnamon roll—making it feel a bit more special and unique.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

3 1/4 cups all-purpose flour

2 1/4 tsp instant yeast

1/4 cup granulated sugar

1/2 tsp salt

3/4 cup warm milk (about 110°F)

1/4 cup unsalted butter, melted

1 egg

For the Chai Spice Filling:

1/2 cup brown sugar

2 tsp ground cinnamon

1/2 tsp ground cardamom

1/4 tsp ground cloves

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 cup unsalted butter, softened

For the Glaze:

1 cup powdered sugar

2–3 tbsp brewed chai tea (cooled)

1/2 tsp vanilla extract

Directions

I start by whisking together the flour, instant yeast, sugar, and salt in a large mixing bowl.

In another bowl, I mix the warm milk, melted butter, and egg.

I gradually add the wet ingredients to the dry mixture, stirring until a soft dough forms.

Then I knead the dough on a lightly floured surface for about 8–10 minutes until it’s smooth and elastic.

I place the dough into a greased bowl, cover it, and let it rise in a warm spot for 60–90 minutes or until it has doubled in size.

While the dough is rising, I make the filling by mixing the brown sugar, cinnamon, cardamom, ginger, cloves, and nutmeg.

Once the dough has risen, I punch it down and roll it into a 16×10 inch rectangle.

I spread the softened butter over the dough, then sprinkle the chai spice filling evenly across the surface.

Next I tightly roll up the dough from the long side and slice it into 12 equal rolls.

I place the rolls in a greased 9×13 inch baking dish, cover them, and let them rise again for 30–45 minutes, until puffy.

While the rolls are rising, I preheat the oven to 350°F (175°C).

I bake the rolls for 25–30 minutes, until golden brown.

As the rolls bake, I whisk together the glaze ingredients until smooth.

Once the rolls have cooled slightly, I drizzle the glaze on top and serve them warm.

Servings and timing

Servings: 12 rolls

Prep Time: 25 minutes

Rising Time: 90 minutes

Cooking Time: 30 minutes

Total Time: 2 hours 30 minutes

Calories: Approximately 310 kcal per roll

Variations

Vegan version: I substitute the milk with a plant-based alternative, the butter with vegan butter, and the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).

Extra spiced: I sometimes add a dash of black pepper to the filling to bring out more of that chai warmth.

Cream cheese glaze: For a tangy finish, I swap the chai glaze with a simple cream cheese frosting.

Mini rolls: I slice the dough thinner and bake them in a muffin tin for bite-sized treats.

Maple glaze: I replace the chai tea with maple syrup in the glaze for a seasonal twist.

Storage/Reheating

I store any leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, I freeze the rolls (unglazed) for up to 2 months. When I’m ready to enjoy them again, I reheat in the microwave for 20–30 seconds or in a 300°F (150°C) oven for about 10 minutes. If frozen, I let them thaw overnight in the fridge before reheating and glazing.

Related Recipes:

• Chai Spice Maple Pumpkin Bread
• Brown Sugar Chai Cake
• Chai Cake

FAQs

How do I make sure my dough rises properly?

I always make sure the milk is warm (around 110°F) but not hot, and I let the dough rise in a draft-free, warm environment—like inside a turned-off oven with the light on.

Can I prepare these Chai Cinnamon Rolls the night before?

Yes, I often assemble the rolls and place them in the baking dish, then cover and refrigerate overnight. The next morning, I let them come to room temperature and rise for about 30–45 minutes before baking.

What’s the best way to make brewed chai tea for the glaze?

I steep a strong cup of chai using either a chai tea bag or loose-leaf chai in boiling water, then let it cool before mixing it into the glaze.

Can I use a stand mixer for the dough?

Absolutely. I use the dough hook attachment and knead on medium-low speed for about 6–7 minutes until the dough is smooth and elastic.

Why are my rolls dry or dense?

That usually happens if I overbake them or use too much flour. I stick to measuring flour by spooning it into the cup and leveling it off, and I watch the bake time closely.

Conclusion

These Chai Cinnamon Rolls bring the best of both worlds: soft, buttery dough and cozy, spiced flavor that reminds me of sipping a warm chai latte. They’re ideal for holiday mornings, weekend brunches, or any time I’m craving something sweet and spiced. With their beautiful swirl and aromatic scent, they never fail to impress—and they always disappear fast.

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